A slice of Poppy Seed Snack Bread is a great between-meal snack, especially spread with jam or peanut butter, remarks Kathy Scott of Hemingford, Nebraska.
VERIFIED BY Taste of Home Test Kitchen
- 1 package (18-1/2 ounces) white cake mix without pudding
- 1 package (3.4 ounces) instant coconut cream pudding mix
- 4 eggs, lightly beaten
- 1 cup hot water
- 1/2 cup vegetable oil
- 2 tablespoons poppy seeds
- In a mixing bowl, combine the cake and pudding mixes, eggs, water and oil; beat for 2 minutes. Fold in poppy seeds. Pour into two greased and floured 8-in. x 4-in. loaf pans. Bake at 350° for 35-40 minutes or until golden. Yield: 2 loaves.
Originally published as Poppy Seed Snack Bread in Taste of Home June/July 1994, p54